Kanetsu Japanese chef's knife, nakiri, damask knife
A Japanese chef's knife made in the traditional way.
The blade consists of 33 layers of stainless Damascus steel.
The core layer is made of VG10 steel with a Rockwell hardness of 60-61°.
It is protected on both sides by a layer of nickel and silver.
In addition, 15 layers of Damascus steel are forged.
The blade constructed in this way offers the highest possible edge retention
with the greatest possible flexibility at the same time.
The perfect high-gloss polish, as well as a handle made of pakka and cocobolo wood,
which is characterized by its chestnut shape
lies ergonomically in the hand, perfectly round off this masterpiece.
The surface structure is machine-pressed in homage to traditional forging techniques.
Data
- The classic Japanese paring knife, Nakiri
- Weight: about 170g
- Blade length: approx. 19 cm
- Blade steel: Damascus VG10 stainless
- Handle Material: Pakka/Cocobolo wood
- Total length: approx. 31 cm
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